Guests 'sabre' Champagne at the Bearfoot Bistro

Quaffing champagne is not an every day event. Opening a champagne bottle with a sabre is an experience to be savoured. When the restaurant owner, Andre Saint-Jacques holds the Guinness Book of Records for sabring the most champagne bottles in a minute, you feel the need for extra panache to sabre even one bottle. (At the Bearfoot Bistro, of course, guests who order a bottle of champagne are invited to lop the top off with a sabre.) Luckily for me, the top flew off like a bullet from a pistol, and as the bubbly flowed into the glasses, we savoured the champagne in the newly expanded wine cellar. It’s quite a sensation to be surrounded by 20,000 bottles of wine and champagne from virtually every wine producing area in the world. Returning to our table ,Executive Chef, Melissa Craig, wowed us with a nine-course Chef’s Menu, paired with wines, sake, sherry and more. The non-alcoholic drinkers were equally honoured to find that mixologist JS had prepared a fabulous pairing of non-alcoholic drinks for each course.

Photo caption: Bearfoot Bistro sommelier, Keith Nicholson, gives Jayne a quick lesson on how to sabre a champagne bottle.

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